This soup is a play on classic French onion soup with melted Gruyere. Sauteed chestnuts add a little crunch.
- Total Time:
- Servings: 6
- Yield: Makes 8 cups
Photography: William Brinson
Source: Martha Stewart Living, October 2012
- 5 tablespoons unsalted butter
- 2 1/2 pounds shallots, sliced 1/4 inch thick (8 cups)
- Coarse salt and freshly ground pepper
- 3/4 cup dry white wine
- 1 bay leaf
- 4 cups beef broth
- 4 cups chicken broth
- 2 teaspoons extra-virgin olive oil
- 1/2 cup shelled chestnuts, roughly chopped
- 6 ounces Gruyere cheese, finely grated (1 1/2 cups)
- 1/4 cup chopped fresh flat-leaf parsley leaves
Melt butter in a large pot over medium heat. Add shallots and 1 1/2 teaspoons salt, and saute, stirring occasionally, until tender and caramelized, 25 to 30 minutes. Add wine, and cook until it evaporates. Add bay leaf and broths, and bring to a boil. Reduce heat, and simmer until soup is reduced by one-third, 25 to 30 minutes. Season with salt and pepper.
Meanwhile, heat oil in a saute pan over medium heat. Add chestnuts, and saute until crisp, about 8 minutes. Transfer to a bowl; let cool. Add cheese and parsley, and toss with a fork.
Ladle soup into 6 bowls; top each with chestnut mixture.